Skip to main content New<> this month
Get the Allrecipes magazine

Pineapple Upside-Down Cupcakes

Rated as 4.53 out of 5 Stars
3

"Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 430
Original recipe yields 12 servings (12 cupcakes)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
  3. Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 430 calories; 22.2 56.2 3.7 68 316 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using...

Most helpful critical review

This is quick and easy and I make it often. I have found that it works best in a mini-bundt cake pan without liners. Drizzling the brown sugar with butter is completely unnecessary and I omit ...

Most helpful
Most positive
Least positive
Newest

I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using...

First, I don't have a clue where you'd find a 12.5 oz can of pineapple (it's 8 or 20 oz in my area). I used a 20-oz can, and measured out 12.5 oz. Second, there's almost too much of everything...

My husband says it's the best pineapple upside-down cake he's ever had. It was very moist! HOWEVER, this obviously makes more than 12 cupcakes! I just made mine in a 9X13 pan (using a 20oz. c...

This was easy and fast. I did measure out my brown sugar and used 1t per cupcake, also did the same with butter and used 1/2t...Only had pineapple rings so used one per cupcake, left out the che...

A whole box of cake mix was way too much for 12 cupcakes. I used the cupcake liners and they came out swimming in butter on the bottom even though I didn't use all the melted butter. I made a ro...

This dessert came out perfect. I made them in muffin pans (not cupcake). They look so pretty when they are removed from the pan. Everyone loved them!

These cupcakes had an awesome taste. They looked just like the picture. My only problem was they crumbled apart (seemed too moist) so if I made it again I'd use a little less juice in the cake...

Next time I will add more butter and brown sugar at the bottom but the cakes were really good (even a few days later).

AWESOME LOVED IT!